CROCKPOT RECIPES
By
Irene Jones
Published By
Amazing Publications
Copyright © 2023
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TABLE OF
CONTENTS
1. ALL DAY
MACARONI AND CHEESE
19. BARBECUE
COCKTAIL MEATBALLS
29. CHEESY
CROCKPOT CHICKEN AND VEGETABLES
32. RICH
BROWNIES IN A NUT CRUST
33. RICOTTA
AMARETTO CHEESECAKE
40.
SCALLOPED POTATO-TOMATO POT
PREFACE
Welcome to
"Simple Crockpot Creations: 40 Easy Slow Cooker Recipes." In the
hustle and bustle of our busy lives, finding time to prepare delicious,
home-cooked meals can be a challenge. That's where the magic of the crockpot or
slow cooker comes in.
This cookbook is
your gateway to a world of simple yet scrumptious dishes that practically cook
themselves.
Why Crockpot Cooking?
Cooking
with a crockpot is like having your own kitchen assistant. It does the heavy
lifting, allowing you to enjoy the delightful aromas and flavors of homemade
meals without spending hours in the kitchen.
Whether
you're a cooking novice or a seasoned pro, our recipes are designed to make
your culinary journey effortless.
Discover the Joy of Slow Cooking:
In
this cookbook, we've curated a selection of 40 recipes that showcase the
incredible versatility of the crockpot. From savory soups to hearty stews, from
tender meats to delectable desserts, we've covered a wide range of dishes to
satisfy every palate.
Each
recipe is presented in a straightforward, easy-to-follow manner, ensuring
success in every pot.
What to Expect:
Simple Ingredients: We believe in keeping things
uncomplicated. You won't find exotic or hard-to-find ingredients here. Our
recipes use everyday items you can find at your local grocery store.
Effortless Preparation: No need for culinary acrobatics. These
recipes are designed for simplicity. Just gather your ingredients, toss them in
your crockpot, and let time and gentle heat work their magic.
Time-Saving: With your slow cooker taking the reins,
you'll have more time for the things you love. Whether it's spending time with
family, tackling your to-do list, or simply relaxing, your crockpot has your
back.
A Culinary Adventure Awaits:
We
invite you to embark on a culinary adventure with us. Whether you're a parent
looking for convenient family meals, a working professional seeking weekday
dinner solutions, or someone who just loves the idea of homemade food without
the fuss, this cookbook is tailored to your needs.
Throughout
this journey, you'll discover that great-tasting, homemade meals can be both
simple and sensational. So, dust off your crockpot, get ready to savor the
flavors, and make your kitchen a place of convenience and creativity.
Let's Get Cooking:
Now
that you're armed with the basics, turn the page and dive into our collection
of delectable crockpot recipes.
Whether
you're a seasoned chef or a newcomer to the kitchen, we promise that the
recipes in this book will simplify your life and elevate your dining
experience.
It's
time to enjoy the delicious rewards of slow cooking.
Happy cooking!
CROCKPOT
RECIPES
1. ALL DAY MACARONI AND CHEESE
Ingridents
8 ounces elbow macaroni,
cooked and drained
4 cups(16 ounces) shredded
sharp Chedder Cheese
1 can (12 ounces) evaporated
milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Direction:
Place the cooked macaroni in
crockpot that has been sprayed with nonstick cooking spray. Add the remaining
ingredents, all except 1 cup of the cheese, mix well.
Sprinkle with the remaining 1
cup of cheese and then cover and cook on low setting for 5 to 6 hours or until
the mixture is firm and golden around the edges. Do not remove the cover or
stir until it has finished cooking.
2. APPLE BUTTER
Ingridents
This can be made
in a slow cooker/Crock Pot or oven at 325 degrees for 3-4 hours.
4 qts.
unsweetened applesauce
7 C. granulated
sugar
1-1/3 C. brown
sugar
5-1/3 T. cider
vinegar
5-1/3 T. lemon
juice
2 teaspoon.
cinnamon
2 teaspoon.
allspice
1 teaspoon.
ground cloves
Direction:
Combine all
ingredients in a slow cooker/Crock Pot or roasting pan. Cover and cook 3 hours,
stirring occasionally. Remove lid and continue cooking until excess liquid
cooks away (turn to low as necessary) Slow Cooker 5-8 hours, oven 3-5 hours
Seal mixture in hot jars and process in a hot water bath for 10 minutes.
Makes
approximately 8-10 pints
3. APPLE-COCONUT CRISP
Ingridents
4 large Granny
Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened
flaked coconut
1 tablespoon
flour
1/3 cup brown
sugar
1/2 cup
butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon
cinnamon
1/3 cup flour
1/2 cup quick
rolled oats
2 tablespoons
butter or margarine
Direction:
In a casserole 1
1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples
with
coconut, 1
tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream
topping. Combine remaining ingredients in a small bowl with a fork or pastry
cutter and sprinkle
over apple
mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender.
Serve warm with vanilla ice cream or whipped topping.
4. APPLE DATE PUDDING
Ingridents
* 4-5 apples, peeled, cored
and diced
* 3/4 cup sugar, or less, to
taste
* 1/2 cup chopped dates
* 1/2 cup toasted, chopped
pecans
* 2 tbs. flour
* 1 tsp. baking powder
* 1/8 tsp. salt
* 1/4 tsp. nutmeg
* 2 tbs. melted butter
* 1 egg, beaten
Direction:
In the slow cooker, place apples,
sugar, dates and pecans; stir. In a separate bowl, mix together flour, baking
powder, salt and nutmeg and stir into apple mixture. Drizzle melted butter over
batter and stir. Stir in egg. Set cooker on low and cook for 3 to 4 hours.
Serve warm.
NOTE: If crispier nuts are
desired, add toasted pecans at the end of cooking period.
5. APPLE GLAZED PORK ROAST
Ingridents
4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground
Direction:
Rub roast with salt and pepper.
Brown pork roast under broiler to remove excess fat; drain well. Core and
quarter apples. Place apple quarters in bottom of crockpot. Place roast on top
of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface
of roast, moistening well. Cover and cook on Low for 10-12 hours, until done.
6. APPLE-NUT CHEESECAKE
Ingridents
Crust:
1 cup (scant)
graham cracker crumbs
1/2 teaspoon
cinnamon
2 tablespoons
sugar
3 tablespoons
butter, melted
1/4 cup finely
chopped pecans or walnuts
Filling:
16 ounces cream
cheese
1/4 cup brown
sugar
1/2 cup
granulated white sugar
2 large eggs
3 tablespoons
heavy whipping cream
1 tablespoon
cornstarch
1 teaspoon
vanilla
Topping:
1 large apple,
thinly sliced (about 1 1/2 cups)
1 teaspoon
cinnamon
1/4 cup sugar
1 tablespoon
finely chopped pecans or walnuts
Direction:
Combine crust
ingredients; pat into a 7-inch springform pan.
Beat sugars into
cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch,
and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric
mixer. Pour mixture into the prepared crust. Combine apple slices with sugar,
cinnamon and nuts; place topping evenly over the top of cheesecake. Place the
cheesecake on a rack (or "ring" of aluminum foil to keep it off the
bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3
hours. Let stand
in the covered pot (after turning it off) for about 1 to 2 hours, until cool
enough to handle. Cool thoroughly before removing pan sides. Chill before
serving; store leftovers in the refrigerator.
7. APPLE PIE COFFEE CAKE
Ingridents
Apple Mixture:
1 can (20 oz)
apple pie filling, apple slices broken up somewhat
1/2 teaspoon
cinnamon
3 tablespoons
brown sugar
Cake Batter:
2 small yellow
cake mixes (Jiffy - 9-ounce each)
2 eggs, beaten
1/2 cup sour
cream (light)
3 tablespoons
softened butter or margarine
1/2 cup
evaporated milk
1/2 teaspoon
cinnamon
1 teaspoon butter
or margarine for greasing slow cooker/Crock Pot
Direction:
Combine
ingredients for apple mixture in a small bowl. Combine batter ingredients; mix
well.
Generouslly
butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread
about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter
over the apple mixture. Spoon the remaining apple mixture over the batter, then
cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn
heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a
plate, retrieving any apples left in the bottom of the pot and placing on top
of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.
8. APPLE PUDDING CAKE
Ingridents
* 2 cups sugar
* 1 cup vegetable oil
* 2 eggs
* 2 teaspoons vanilla
* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon nutmeg
* 2 cups unpeeled apple,
finely chopped
* 1 cup chopped nuts (walnuts
or pecans)
Direction:
Beat sugar, oil, eggs, and
vanilla. Add apple with dry ingredients and mix well. Spray a two pound tin can
with cooking spray or grease and flour it well. Pour batter into can, filling
no more than 2/3 full. Place can in Crock Pot. Do not add water. Cover but
leave cover ajar so steam can escape. Cook on high 3 1/2 to 4 hours. Don't peek
before the last hour of baking. Cake is done when top is set. Let
stand in can a few minutes
before tipping pudding out on a plate. Serve half-rounds plain, with whipped
topping, or a pudding sauce.
9. APRICOT NUT BREAD
Ingridents
* 3/4 cup dried apricots
* 1 cup flour
* 2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sugar
* 3/4 cup milk
* 1 egg, slightly beaten
* 1 Tbsp grated orange peel
* 1 Tbsp vegetable oil
* 1/2 cup whole wheat flour
* 1 cup coarsely chopped
walnuts
Direction:
Place the apricots on a
chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and
chop the apricots finely. Flour the knife often to keep the cut up fruit from
sticking together. Sift the remaining flour, baking powder, baking soda, salt
and sugar into a large bowl. Combine the milk, egg, orange peel, and oil. Stir
the flour mixture and the whole wheat flour. Fold in the cut up apricots, any
flour left on the cutting block and the walnuts. Pour into a well greased,
floured baking unit. Cover and
place on a rack in the slow cooker, but prop the lid open a fraction with a
toothpick or a twist of foil to let excess steam escape.
Cook on High for 4 to 6 hours.
Cool on a rack for 10 minutes. Serve warm or cold.
Makes 4 to 6 servings.
Now before you all ask what a
baking unit is (I wondered as I sat and typed this in), I looked it up in the
front of the bread section. She says that some manufacturers are making units
for slow cookers, but if you don't have one, a 2 pound coffee can works. Pyrex
muffin cups also work. Also 1, 1 1/2 and 2 quart molds work.
DO NOT LIFT THE LID WHILE
BAKING THIS BREAD.
10.
BAKED CUSTARD
Ingridents
2 cups Milk,
scalded
3 Eggs, slightly
beaten
1/3 cup Sugar
1 teaspoon
Vanilla
1/8 teaspoon Salt
Nutmeg or coconut
Direction:
Scald milk, let
cool slightly. Combine eggs, sugar, vanilla, and salt. Slowly stir in slightly
cooled milk. Pour into buttered 1-qt baking dish. Sprinkle with nutmeg or
coconut. Cover with foil.
Set baking dish
on a trivet or meat rack in Crock Pot.
Pour hot water
around baking dish, 1-inch deep. Cover pot and cook on high for 2 to 2 1/2
hours or until knife inserted in custard comes out clean. Serve warm or
chilled.
Makes 5 to 6
servings.
11.
BANANA BREAD
Ingridents
1 3/4 c flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 c shortening
2/3 c sugar
2 eggs, well beaten
1 1/2 c banana, well mashed,
overripe
1/2 c walnuts, coarsely
chopped
Direction:
Sift together flour, baking
powder, baking soda and salt. With electric beater on low, fluff shortening in
a small bowl, until soft and creamy. Add sugar gradually. Beat in eggs in a
slow stream. With a fork, beat in 1/3 of the flour mixture, ½ the bananas
another 1/3 of the flour mixture, the rest of the bananas then the last of the
flour mixture. Fold in walnuts. Turn into a greased and floured baking unit or
a 2 1/2 quart mold and cover.
Place on a rack in crockpot.
Cover crockpot, but prop the lid open with a toothpick or a twist of foil to
let the excess steam escape. Cook on HIGH for 4 to 6 hours.
Cool on a rack for 10 minutes.
Serve Warm.
12.
BANANA NUT BREAD
Ingridents
1/3 c shortening
1/2 c sugar
2 eggs
1-3/4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed ripe bananas
1/2 c chopped walnuts
Direction:
Cream together shortening and
sugar; add eggs and beat well. Sift dry ingreds; add to creamed mixture
alternately with banana, blending well after each addition. Stir in nuts. Pour
into well-greased 4-6 cup mold (I used a ceramic souffle dish). Cover with foil
and tie a string tightly around it to keep foil down. Pour 2 cups hot water in
slow-cooking pot. Place mold on rack or trivet (I modified a metal veggie
steamer) in pot. Cover with
crockpot lid and cook on high 2 to 3 hours or until bread is done. Be sure not
to check bread during the first 2 hours of cooking.
13.
BARBEQUE BEEF STEW
Ingridents
* 2 lbs. stew meat
* 3 tbsp. oil
* 1 c. onion, sliced
* 1/2 c. green pepper, chopped
* 1 lg. clove garlic
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 c. beef stock
* 1 can (8 oz.) tomatoes
* 1 can (4 oz.) mushrooms
* 1/3 c. barbecue sauce
* 3 tbsp. cornstarch
* 1/4 c. cold water
Direction:
Saute onion, pepper and garlic
in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce.
Cook in slow cooker/Crock Pot on low heat 8-10 hours.
Mix cornstarch, cold water and
thicken before serving. Serve over hot cooked rice.
14.
BARBECUE
BRISKET
Ingridents
First, make a batch of
homemade Bar-Be-Que Sauce:
1 TBS liquid smoke
1 TBS crushed garlic (or less,
we like lots)
1 large onion chopped (I use a
small vidalia)
2 TBS cider venegar
1 TBS loose brown sugar (not
packed)
3 TBS fresh squeezed lemon
juice
1-14 oz. bottle of ketchup
1/2 tsp chili powder
4 TBS worchestershire
1 TBS dry mustard powder (like
Coleman's)
1 cup water or red wine
1 tsp salt
1/8 tsp black pepper
1 TBS honey
Direction:
Mix together and heat on
range.
Then prep the brisket by
removing all silver skin if the butchere didn't already do this, place it in
the CP, pour the homemade sauce over it and let it go on low. The length of
time cooking will depend on how large a brisket you got. When done, remove lid
from CP and using two forks shred the brisket. Terrific served on rolls or
buns. It's also good served like tacos with all the trimmings in soft or
regular taco shells.
15.
BARBECUE CHICKEN
Ingridents
4-6 pieces chicken (I use
boneless breasts)
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes
Direction:
Mix BBQ sauce with all
ingredients listed under it. Place chicken in crockpot. Pour sauce over all.
Cook slowly in crockpot about 4-6 hours. Serve with baked beans, potato salad
and coleslaw.
NOTE: Since this didn't
specify whether it should be on high or low, the first time I cooked on high
for 5 hours. The chicken was dry as dirt :( The 2nd time, I cooked it on low
for 4 1/2 hours and it was perfect.
16.
BARBECUE CHICKEN 2
Ingridents
1 frying chicken cut up or
quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire
sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
Direction:
Place chicken in slow cooker.
Combine all other ingredients and pour over chicken.
Cover tightly and cook at
"low" for 6-8 hours. Makes 4 servings.
17.
BARBECUE PORK ROAST
Ingridents
1 pork roast (or beef)
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce
Cook roast covered in water
(start with hot water) in crockpot overnight on low 10- 12 hours.
Direction:
Pour off water and pull meat
into shredded pieces. Saute onion in a little butter. Combine barbecue sauce,
onions, sugar and juice of lemon with meat in crockpot and cook on high for 1
1/2 to 2 1/2 hours, or on low for 3 to 6 hours.
18.
BARBECUE STEAK
Ingridents
1 1/2 lb boneless chuck steak,
1 1/2" thick
1 clove garlic, peeled and
minced
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup (ketchup)
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper
Direction:
Cut the beef on a diagonal,
across the grain into slices 1" wide. Place these in the crockpot. In a
small bowl, combine the remaining ingredients. Pour over the meat, and mix.
Cover and cook on Low for 3 to 5 hours.
19. BARBECUE COCKTAIL MEATBALLS
Ingridents
* 2 lbs. lean ground beef
* 1 1/3 C ketchup, divided
* 3 T seasoned dry bread
crumbs
* 1 egg, slightly beaten
* 2 T dried onion flakes
* 3/4 t garlic salt
* 1/2 t black pepper
* 1 C packed brown sugar
* 1 can (6 oz) tomato paste
* 1/4 C reduced-sodium soy
sauce
* 1/4 C cider vinegar
* 1 1/2 t hot pepper sauce
Direction:
Preheat oven to 350 degrees.
Combine ground beef, 1/3 cup ketchup, bread crumbs, egg onion flakes, garlic
sale, and black pepper in medium bowl. Mix lightly but thoroughly; shape into
1-inch meatballs. Place meatballs in two 15 x 10" jelly-roll pans or
shallow roasting pans. Bake 18 minutes or until browned. Transfer meatballs to
slow cooker. (YOU CAN SKIP THIS WHOLE PARAGRAPH IF YOU BUY THE FROZEN MEATBALLS
FROM SAM'S WHOLESALE CLUB – THEY'RE WONDERFUL! :)
Mix remaining 1 cup ketchup,
sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in medium bowl.
Pour over meatballs. Cover and cook on LOW 4 hours.
Serve with cocktail picks.
Makes about 4 dozen meatballs.
20. BARBECUE MEATBALLS
Ingridents
* 2 pounds ground beef
* 1 cup bread crumbs
* 1 teaspoon garlic powder
* 2 packages onion soup mix
* 2 teaspoons Worcestershire
sauce
* 2 eggs
Sauce:
* 2 onions, chopped
* 2 cans tomato paste (12
ounces total)
* 2 cloves garlic, minced
* 1/4 cup Worcestershire sauce
* 1/4 cup red wine vinegar
* 1/2 cup brown sugar
* 1/2 cup sweet pickle relish
* 1/2 cup beef broth
* 2 teaspoons salt
* 2 teaspoons dry mustard
Direction:
Combine first 6 ingredients
and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of
oil. Drain on paper towels.
Add all sauce ingredients to
Crock Pot and stir well. Add meatballs and cook, covered, on low for 5 to 6
hours (high for 2 to 3). Serve from the Crock Pot.
Makes about 60 meatballs.
21. BAYOU GUMBO
Ingridents
* 3 tablespoons Pillsbury Best
All Purpose Flour
* 3 tablespoons oil
* 1/2 pound smoked sausage,
cut into 1/2 inch slices
* 2 cups frozen cut okra
* 1 large onion, chopped
* 1 large green bell pepper,
chopped
* 3 garlic cloves, minced
* 1/4 teaspoon ground red
pepper (cayenne)
* 1/4 teaspoon pepper
* 1 (14.5 ounce) can diced
tomatoes, undrained
* 1 (12-ounce) package frozen
shelled deveined cooked medium shrimp, rinsed
* 1 1/2 cups uncooked regular
long-grain white rice
* 3 cups water
Direction:
In small saucepan, combine
flour and oil; mix well. Cook, stirring constantly, over
medium-high heat for 5
minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or
until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart
Slow Cooker. Stir in all remaining ingredients except shrimp, rice and water.
Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in
water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow
cooker/Crock Pot; mix well. Cover; cook on low setting for additional 20
minutes.
Serve gumbo over rice.
Makes 6 servings.
22. BEER MEATBALLS
Ingridents
* 1 can of beer
* 1 6 oz can spicy V-8 juice
* 1 tsp. lemon juice
* 1 tsp. hot sauce
* 1/2 c. Italian bread crumbs
* 1 c. onions
* Salt and pepper to taste
* 1 lg. bottle ketchup
* 1 tsp. horseradish
* 1 tsp. Worcestershire sauce
* 2 to 3 lbs. ground beef
* 2 to 3 eggs
Direction:
Combine ground beef, 1/2 cup
onions, Italian bread crumbs, eggs. Make the mixture into small meatballs. Then
fry or bake the meat. In saucepan combine remaining ingredients. Simmer for 15
minutes. Put meatballs and sauce into slow cooker/Crock Pot. The sauce should
cover the meat. Allow to simmer in slow cooker/Crock Pot for
at least 3 hours, however, the
longer you let them simmer, the better they are! 6 to 10 hours on low
temperature is great. Stir them occasionally. You may wish to add more ketchup,
or V-8 juice - spice them up if you like them hot.
23. BLACK BEAN CHILI
Ingridents
1 Dry black beans
2 T. oil
6 garlic cloves,
minced or pressed
2 onions, chopped
1/4 t. crushed
red pepper flakes (more if you like hot food)
1 T. chili powder
1 T. ground cumin
1 t. dried
oregano
1 bay leaf
1 28 oz. can
chopped tomatoes in juice
1 T. soy sauce
2 c. water
6 oz. can tomato
paste
1 T. red wine
vinegar
2 cans
contrasting beans (pinto, garbanzo, great northern, etc.)--drained and rinsed
garnishes: grated cheese, sour cream, chopped parsley, onion, etc.
Direction:
Rinse and sort
the beans and place in the slow cooker/Crock Pot with a generous amount of
water.
Cook on low
overnight (no presoaking necessary). In the morning drain the cooking water.
Heat
the oil in a
skillet and saute the onions, garlic and red pepper flakes. Cook 1 minute, then
add chili
powder and cumin
and cook 2 minutes, stirring.
Add this mixture
to the slow cooker/Crock Pot along with all remaining ingredients except canned
beans and garnishes. Stir well and cook on low all day. Stir in canned beans an
hour or so before serving. Serve with garnishes.
24. BROCCOLI DIP
Ingridents
* 1 pkg.(10oz) frozen chopped
broccoli
* 2 ribs celery, chopped
* 1 med. white onion, chopped
* 3/4 stick margarine
* 2 rolls garlic cheese
* 1 can cream of mushroom soup
* 1 med. can mushroom pieces
* 1 can sliced water chestnuts
* 2 tsp. Worcestershire sauce
Direction:
Cook broccoli until tender.
Saute celery and onion in oleo until tender. Place broccoli and sauteed
vegetables in slow cooker/Crock Pot; add mushrooms, cheese, cream of mushroom
soup. Stir well and heat on low until cheese is melted. Add water chestnuts and
Worcestershire sauce. Serve warm in the slow cooker/Crock Pot, with chips or
crackers.
25. BRUNSWICK STEW
Ingridents
1 Chicken, 3 lbs, cut up
2 quarts Water
1 Onion, chopped
2 cups Ham; cooked, cubed
3 Potatoes, diced
Page 26 of 245 Crockpot Recipes
2/16/2003
e-book://Pages/crockpot_recipes.htm
2 cans Tomatoes; 16 oz, ea, cut up
10 ounces Lima beans, frozen and thawed
10 ounces Corn; whole kernel, frozen,
partially thawed
2 teaspoons Salt
1 teaspoon Sugar
1/4 teaspoon Pepper
1/2 teaspoon Seasoned salt
Direction:
In a slow cooker/Crock, Pot combine chicken
with water, onion, ham, and potatoes. Cook covered on LOW for 4
to 5 hours or until chicken is done.
Lift chicken out of pot; remove meat from bones. Return chicken meat to pot.
Add tomatoes, beans, corn, salt,
seasoned salt, sugar and pepper. Cover and Cook on HIGH 1 hour.
Makes 8 servings.
26. CAJUN BREW PORK N BEANS
Ingridents
5 cans Pork-n-Beans (2nd to
smallest size)
2 8oz cans tomatoe sauce
2 onions (chopped)
6 hot links (sliced)
1/4 bottle barbeque sauce
(average size)
The following are "to
taste"
Worcestershire sauce
Hot sauce (I like Crystal hot
sauce)
Cajun Seasonings (I like Tony
Chacere's seasonings)
Liquid smoke
Mustard
Brown Sugar
Direction:
Mix all ingredients in a
crockpot and crank it up to high. Let it cook all day, stirring occasionally.
Can also be made on the stove
top, but let it simmer for several hours stirring occasionally.
27. CANNELLINI ALLA CATANIA
Ingridents:
1 lb Dried canellini beans
(white kidney beans)
use white northern if unable
to find canellini
6 c Water
2 Hot Italian sausages, sliced
1 lg Onion, chopped
1 lg Garlic clove, minced
2 lg Tomatoes, ripe, peeled
and coarsley chopped
1 Bay leaf, crumbled
1/2 ts Thyme, crumbled
1/2 ts Basil, crumbled
3 Strips of orange rind (1in)
1 ts Salt
1/4 ts Pepper
1 ts Instant beef broth
Direction:
Pick over beans and rinse.
Cover beans with water in a large kettle; bring to boiling; cover; cook 2
minutes; remove from heat; let stand 1 hour. Pour into an electric slow cooker.
-Brown sausages in a small
skillet; push to one side; saute onion and garlic in same pan until soft; stir
in tomato, bay leaf, thyme, basil, orange strips, salt and pepper and instant
beef broth; bring to boiling; stir into beans; cover.
-Cook on low for 10 hours or
on high for 5 hours or until beans are tender. YIELD:
6 servings
28. CARAMEL NUT ROLLS
Ingridents:
2 8 oz. pkgs. refrigerator biscuits
1/4 c. melted butter or margarine
1/2 c. brown sugar
1/4 c. chopped nuts
Cinnamon
Direction:
Mix brown sugar and nuts together. Dip
each refrigerator biscuit in melted butter, then brown sugar and nuts.
Place in Rival Bread and Cake pan or a
3 pound coffee can. Sprinkle each layer of biscuits with cinnamon. If using
coffee can, cover with several layers of paper towels. Cook on high for 3-4
hours. No peeking! You can check bread after two hours.
You can use yeast rolls--frozen,
unbaked--which may be thawed and substituted for the refrigerator biscuits.
Fill your can and pan with 16 oz. of dipped rolls and let rise for 30 minutes
before baking. Bake as directed for 3-4 hours.
29. CHEESY CROCKPOT CHICKEN AND VEGETABLES
Ingridents:
1/3 c. diced canadian bacon or
ham
2-3 carrots, sliced or chopped
2-3 celery ribs, sliced or
chopped
1 small onion, sliced or
chopped
2 cans mushrooms or 1/4 lb
fresh, sliced
1 can green beans, drained
very well
1/4 c. water
Layer in crock pot in order
given.
2-3 lbs. chicken, cut up. Put
on top of veggies, largest pieces first.
2 tsp. chicken bouillon
granules
1 Tbs. chopped fresh parsley
3/4 tsp. poultry seasoning
-Mix together and sprinkle
over chicken pieces.
1 can condensed cheddar cheese
soup
1 Tbs. flour
1/4 c. parmesan cheese
Direction:
Mix together and drop on top
of chicken, DO NOT STIR.
Cover and cook on high 3-4
hours, or low 6-8 hours.
-Make noodles OR rice OR
mashed potatoes to serve over. This is a very versatile dish, use
more/less/different veggies (I often clean out the fridge into the crockpot for
this) and if the sauce is too thin you can thicken with a little cornstarch or
parmesan cheese before serving.
30. CHICKEN CASSEROLE
Ingridents:
1 8oz pkg noodles
3 cups diced cooked chicken
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1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced onion
1 4 oz can mushrooms
1 4 oz jar pimiento
1/2 cup parmesan cheese
1 1/2 cups cream style cottage
cheese
1 cup grated charp process
cheese
1 can cream of chicken soup
1/2 cup chicken broth
2 Tbsp. melted butter
1/2 tsp. basil
Direction:
Cook noodles according to pkg
directions and drain and rinse thoroughly. In a large bowl, combine remaining
ingredients with noodles until well mixed. Pour mixture into greased crockpot.
COver and cook on low for 6-8 hours or high 3-4 hours.
Serves 6
31. RICE PUDDING WITH FRUIT
Ingridents:
1/2 gallon milk*
1 cup uncooked rice
1 cup sugar
3 tablespoons cold margarine
1/4 teaspoon salt, optional
1 teaspoon vanilla extract
1/2 cup dried apricots or peaches,
minced
1/4 teaspoon ground cinnamon
Direction:
*Use half nonfat and half whole milk or
all nonfat for lower fat content. Can substitute evaporated milk for a very
rich flavor.
The cooking time will vary greatly,
anywhere from 1 1/2 to 3 1/2 hours. The longer it cooks, the thicker it will
be. It is important to have the dried apricots minced. Put all ingredients into
the slow cooker/Crock Pot. Stir to blend well. Cover and cook on high for 1 1/2
hours; stir once after about an hour. Or, cook on high for the first 30
minutes, turn to low and cook as long
as desired. Check after the first 2 hours of low cooking and stir. If the rice
is not absorbing the milk quickly enough, turn the slow cooker/Crock Pot up to
high again. Keep cover on at all times.
Slow Cooker temperatures vary widely
among different brands. Only experimentation can tell you the correct amount of
time for cooking in your slow cooker/Crock Pot. Rarely will a slow cooker/Crock
Pot recipe fail, though, as the long, slow cooking process does not require
precise timing.
Serves 8.
32. RICH BROWNIES IN A NUT CRUST
Ingridents:
1/4 cup butter or
margarine, melted
1 cup chopped
nuts
1 family-size
package brownie mix (about 23 oz.)
Direction:
Pour melted
butter into 2-pound coffee can; swirl to butter sides. Sprinkle with half the
nuts. Mix brownies according to the package directions. Pour half the batter
into coffee can, covering nuts
evenly. Add
remaining half of nuts, then batter. Place can in Crock-Pot. Cover top of can
with 8 paper towels. Cover and bake on High setting for 3 hours. Do not check
or remove cover until last hour. (If using Bread 'n Cake Bake pan, bake in
covered pan on High setting for 2 to 3 hours.) Remove can and discard paper
towels. Let stand 5 minutes. Unmold and serve warm.
24 brownies (for
3 1/2- or 5-quart Crock-Pot).
33. RICOTTA AMARETTO CHEESECAKE
Ingridents:
Crust:
1 cup vanilla
wafer crumbs (about 21 to 23 cookies)
1 tablespoon
sugar
1/8 teaspoon
almond extract
3 tablespoons
butter
Filling:
15 ounces light
ricotta cheese
8 ounces cream
cheese
2/3 cup sugar
3 large eggs plus
1 egg yolk
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1/4 cup Amaretto
liqueur
2 tablespoons
all-purpose flour
1/4 teaspoon
almond extract
1/2 teaspoon
vanilla extract
Direction:
Combine crust
ingredients well; pat into a 7-inch springform pan. Beat sugar into the
cheeses; add eggs; beat for 2 to 3 minutes on medium speed of an electric
hand-held mixer. Add remaining filling ingredients and beat about 2 minutes
more. Pour into prepared crust.
Place the
cheesecake on a rack in the Crock Pot (or use a "ring" of aluminum
foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to
3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2
hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving;
store leftovers in the refrigerator.
34. ROASTED VEGGIE TRIO POT
Ingridents:
3 cups (15 oz)
sliced raw potatoes
3 cups sliced
carrots
1-3/4 cups (one
15 oz can) Swanson Beef Broth
1/2 cup chopped
onions
Direction:
In a slow cooker,
combine potatoes, carrots and onion. Pour beef broth evenly over top. Cover and
cook on HIGH for 4 - 6 hours. Mix well before serving.
35. RUSSIAN CHICKEN
Ingridents:
* 1 bottle Russian dressing
(16 oz.)
* 1 envelope onion soup mix
* 1 jar apricot preserves (10
oz.)
* 4 pieces chicken -- (4 to 6)
* Seasoned salt and pepper to
taste
Direction:
Combine dressing, preserves
and onion soup mix in bowl and pour into a slow cooker/Crock Pot. Sprinkle
chicken with seasoned salt and pepper. Place chicken, skin side down, in slow
cooker/Crock Pot. Cook on LOW for 8 hours (HIGH 4 hours)
Serves 4 - 6.
36. LMON AND
POTATO CASSEROLE
Ingridents:
* 4 potatoes, peeled and
thinly sliced
* 3 tablespoons flour
* salt and pepper
* 1 can (16 ounces) salmon,
drained and flaked
* 1 medium onion, chopped
* 1 can (10 3/4 ounces) cream
of mushroom soup
* 1/4 cup water
* nutmeg
Direction:
Place half of the potatoes in
greased slow cooker/Crock Pot. Sprinkle with half of the flour, salt and
pepper. Cover with half the salmon; sprinkle with half the onion. Repeat layers
in order. Combine soup and water. Pour over potato-salmon mixture. Dust with
nutmeg. Cover and cook on Low for 7-10 hours.
Serves 6.
37. SALMON BAKE
IN CROCKPOT
Ingridents:
* 3 cans Salmon, 1 lb each
* 4 cups Bread crumbs, soft 10
slices
* 1 can Tomatoes in puree, 1
lb.
* 1 Green pepper, chopped
* 3 teaspoons Lemon juice
* 1 can Cream of onion soup,
cond.
* 2 Chicken bouillon cubes,
crushed
* 6 Eggs, well beaten
* 1 can Cream of celery soup,
cond.
* 1/2 cup Milk
Direction:
Grease removable liner well.
Combine all ingredients, except celery soup and milk, in removable liner. Place
liner in base. Cover and cook on low 4-6 hours or auto for 3 hours. Combine
cream of celery soup with 1/2 cup of milk and heat in saucepan. Use as sauce
for salmon bake.
38. SAVORY SALSA-CORN CAKE
Ingridents:
* 2 boxes corn muffin mix, (8
oz each)
* 1 can creamed corn, (15
ounce)
* 2 eggs
* 1/2 cup sour cream
* 1 can chopped green chiles,
(4 ounces) undrained
* 2 tablespoons soft margarine
* 3 to 4 Tbs chunky salsa
Direction:
In a medium bowl, combine
creamed corn, eggs, sour cream, chiles, and margarine. Whisk together until
well combined. Add corn muffin mix, stirring well to combine. Generously grease
a 3 1/2-quart slow cooker/Crock Pot with margarine or butter. Pour batter into
the slow cooker/Crock Pot. Spoon salsa over the top and cut into the batter.
Cover and cook on high for about 2 1/2 hours. Turn heat off and let
cool with lid ajar, for about
15 minutes. Loosen sides with a knife and invert onto a large plate. If a
little of the top sticks to the bottom of the pot, dollop a little salsa on the
top, or decorate with sour cream and chopped green onion.
Delicious side dish!
Serves 6 to 8.
39. SCALLOPED CORN
Ingridents:
3 large eggs
1 cup half and
half
1 Tablespoon
sugar
1/4 teaspoon salt
1/4 teaspoon
pepper
3 to 4
tablespoons minced onion
2 cups frozen
creamed corn, thawed
1 cup coarsely
crushed cracker crumbs
Direction:
Wisk milk and
eggs together, then mix in remaining ingredients. Pour into lightly buttered
casserole which will fit in the slow cooker/Crock Pot. Cover and cook on high
for 2 1/2 hours, or until knife inserted in center comes out clean.
Serves 6 as a
side dish.
40. SCALLOPED POTATO-TOMATO POT
Ingridents:
6 cups (20 oz)
frozen shredded hash browns
2 cups (one 16 oz
can) cut green beans, rinsed and drained
1/4 cup finely
chopped onion
1 teaspoon dried
parsley flakes
1 (10-3/4 oz) can
Healthy Request Cream of Celery Soup
1-3/4 cups (one
14-1/2 oz can) stewed tomatoes, undrained.
Direction:
In a slow cooker,
combine hash browns, green beans and onion. In a medium bowl, combine parsley
flakes, celery soup and undrained stewed tomatoes. Add soup mixture to potato
mixture. Mix well to combine. Cover and cook on LOW for 6 - 8 hours. Mix well
before serving.
Conclusion
As we come to the
end of this cookbook filled with 40 delightful slow cooker recipes, we hope
your taste buds are singing with joy, and your kitchen has become a place of
convenience and creativity. Sow cooking has proven to be a reliable friend,
simplifying meal preparation while never compromising on taste.
Throughout this
book, we've explored a variety of flavors and ingredients, from classic comfort
foods to adventurous culinary creations. The beauty of the crockpot is that it
allows you to savor the pleasures of homemade cooking without the stress of
constant monitoring. It's a tool that encourages experimentation, and we hope
you've felt inspired to add your own twist to these recipes or create entirely
new ones.
Remember, the
heart of slow cooking lies in patience and simplicity. By letting your
ingredients mingle and simmer slowly, you've unlocked the full potential of
your crockpot. The result? Nourishing, flavorful meals that require minimal
effort.
We encourage you
to keep exploring the world of slow cooking, trying new recipes, and sharing
the joy of a home-cooked meal with your loved ones. The possibilities are
endless, and your crockpot is your trusty companion on this culinary adventure.
Thank you for buying
this book and joining us on this journey through the world of slow cooker
cuisine.
May your future
meals be filled with warmth, flavor, and the wonderful simplicity of slow
cooking.
Happy slow cooking!
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